Brazilian Seafood Spaghetti with Almonds and Mango √
Serves 6 to 8.
Note: This bright, light dish comes together quickly. Shrimp can be substituted for the white fish with equally delicious results. From “Gluten-Free Pasta,” by Robin Asbell.
• 8 oz. gluten-free spaghetti
• 1 tbsp. canola oil
• 1 large yellow onion, chopped
• 1 large green bell pepper, chopped
• 1 large tomato, chopped
• 2 garlic cloves, chopped
• 1 tsp. cayenne, or to taste
• 1 tsp. paprika
• 1 tbsp. minced fresh ginger
• 1 c. canned coconut milk
• 1 lb. firm white fish, such as cod, halibut, or perch, cubed
• 1/2 c. finely chopped almonds
• 1 large mango, peeled and sliced, for garnish
Bring a large pot of salted water to a boil for the pasta. Cook the pasta and start checking for doneness 3 to 4 minutes before the package directs. Check often, and when it is almost tender, drain immediately.
In a large sauté pan, heat the oil over medium-high heat. Sauté the onion, green pepper and tomato for about 5 minutes, then add the garlic, cayenne, paprika and ginger.
When the vegetables are almost tender, add the coconut milk and bring to a boil. Then add the fish. Lower to a simmer, and when the fish is cooked through, after about 5 minutes, stir in the almonds.
Serve the fish and sauce over the spaghetti, topped with the mango slices.
Nutrition information per each of 8 servings:
Calories 340 Fat 16 g Sodium 150 mg
Carbohydrates 36 g Saturated fat 6 g Calcium 60 mg
Protein 16 g Cholesterol 34 mg Dietary fiber 4 g
Diabetic exchanges per serving: 1 vegetable, ½ fruit, 1 ½ bread/starch, 1 ½ lean meat, 2 ½ fat.
Creamy Squash and Cashew Casserole with Rosemary √
Serves 4 to 6.
Note: Creamy yet dairy-free, this dish is satisfying and not at all heavy. Make it ahead in the morning and bake it for supper. From “Gluten- Free Pasta,” by Robin Asbell.
• 1 c. raw cashews, soaked in water to cover for at least 2 hours and up to overnight
• 2 c. water
• 1 c. puréed winter squash
• 1 tbsp. extra-virgin olive oil, plus more for the pan
• 1 large yellow onion, chopped
• 1 garlic clove, chopped
• 1 tbsp. fresh rosemary leaves, chopped
• 1 tsp. paprika
• 1/2 c. dry white wine
• 1 tsp. fine salt
• 8 oz. gluten-free macaroni or penne
• 2 c. cauliflower florets
• 1/2 c. frozen peas, thawed
• 1/2 c. gluten-free breadcrumbs or crushed rice square cereal
Preheat oven to 400 degrees. Lightly oil a 2-quart baking dish. Bring a large pot of salted water to boil for the pasta.
Drain the soaked cashews and put them in a blender or food processor. Grind them as finely as possible, adding 2 cups water gradually until they are a smooth purée. Add the squash and process until very smooth.
In a large sauté pan, heat the oil over medium-high heat and add the onion. Reduce the heat to medium and sauté until golden, at least 5 minutes. Add the garlic, rosemary and paprika, and stir until fragrant. Add the wine and salt and bring to a boil, then add the cashew mixture, whisking to combine. Bring to a simmer, then remove from the heat. It will be creamy but not really thick.
Cook the pasta in the boiling water for 5 minutes. Put the cauliflower and peas in a colander and drain the pasta over them. Add the pasta and veggies to the sauce in the sauté pan and stir to coat.
Transfer to the baking dish and smooth the top. Cover with foil and bake for 30 minutes, then uncover, sprinkle with the breadcrumbs, and bake for 10 minutes more, or until the top is golden brown and it’s bubbling around the edges. Serve hot.
Nutrition information per each of 6 servings:
Calories 340 Fat 13 g Sodium 610 mg
Carbohydrates 50 g Saturated fat 2 g Calcium 71 mg
Protein 9 g Cholesterol 0 mg Dietary fiber 5 g
Diabetic exchanges per serving: 1 vegetable, 3 bread/starch, 2 ½ fat.
Indonesian Scallops, Spinach and Rice Vermicelli √
Note: Take advantage of the speed with which noodles, scallops and spinach cook, and you will have this tasty meal on the table in minutes. From “Gluten-Free Pasta,” by Robin Asbell.
• 1/2 c. canned coconut milk
• 1 large carrot, thinly sliced
• 3 garlic cloves, chopped
• 1 to 2 serrano chiles, seeded and chopped, to taste
• 3 tbsp. fish sauce
• 8 oz. sea scallops, patted dry
• 8 oz. rice vermicelli or gluten-free spaghetti
• 5 oz. fresh baby spinach, chopped
Bring a large pot of salted water to a boil for the noodles.
In a very large skillet, heat coconut milk over medium-high heat, then add carrot, garlic and chiles. Stir, and cook until carrots are crisp-tender, about 2 minutes. Add fish sauce and scallops (halve them if you prefer), and stir until scallops are opaque and begin to crack around the edges, about 3 minutes.
Cook noodles in boiling water according to package directions, and drain. Add them to pan, along with spinach, tossing to mix. When spinach is wilted, serve.
Nutrition information per serving:
Calories 320 Fat 7 g Sodium 1,570 mg
Carbohydrates 56 g Saturated fat 5 g Calcium 63 mg
Protein 10 g Cholesterol 12 mg Dietary fiber 4 g
Diabetic exchanges per serving: 3 ½ other carb, 1 lean meat, 1 fat.